I don't think it is a secret that orecchiette is my favourite pasta to eat. There is just something about it! The little bowls are born to hold sauce and the chewy texture it so divine. Shaping oreccheitte, meaning little ears in Italian, takes some practice but the thing you always need to remember with pasta making is it will always taste amazing! It is made with a simple semolina and water dough and it is so easy to bring together. You can see the full process in my hand rolled gnocchi sardi recipe.
Ingredients for homemade orecchiette
Flour - this is made from a durum wheat flour, semola rimacinata and it classified as a 'hard wheat' it has a lot of structure and bite.
Water - it really is that simple! I like to use slightly warmed water.
Shaping the orecchiette
This shape does take a little bit of practice, practice makes perfect but in saying that it is supposed to be rustic so don't get too hung up on it. I have a reel and highlight on my instagram so definitely head there to check that out first. It's good to see it in action.
- You will use the exact same dough method as the hand rolled gnocchi sardi
- Once your dough has rested, cut off a slice and shape it into a sausage shape.
- Roll it out into a strand about the size of your thumb
- Cut into pieces about 1.5cm (you can play around with the size there is no rule here) and roll them into little balls.
- Try out a few different knives I like to use a big flat knife but you can use a bread and butter knife.
- Press the knife down and drag it quite hard against the board with your knife at a 45 degree angle.
- When you know you are getting to the end of the ball ease off the knife so you create a rim all the way around.
- Turn it inside out over your thumb.
What sauce to use with orecchiette?
ANYTHING! After all that dough making and shaping you might like something quick and easy so check out my guide to the best butter sauce for pasta. It is also perfect with Cacio e Pepe or my creamy mushroom pasta sauce.Print